STATE FOOD SAFETY HANDLER CERTIFICATION REVIEW 2026 QUESTIONS WITH SOLUTIONS TESTED QUESTIONS.

STATE FOOD SAFETY HANDLER
CERTIFICATION REVIEW 2026
QUESTIONS WITH SOLUTIONS TESTED
QUESTIONS.


⩥ 7 principles of HACCP. Answer: 1. Conduct a hazard analysis
2. Determine the critical control points (CCPs)
- where hazards can be prevented, eliminated or reduced
3. Establish critical limits
-measurable or observable limit (time, temp, or acidity)
-each CCP must have a limit
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping and documentation procedures


⩥ HACCP documentation required. Answer: -Summary of Hazard
Analysis
-HACCP plan
-Supporting documentations
-Records from plan operating

,note: most important step if legally require to have a HACCP


⩥ Physical hazards include. Answer: items that can choke, gag, cut, or
injure customers


⩥ Ways food can become unsafe. Answer: -Physical Hazards
-Chemical Hazards
-Biological Hazards
-Bacteria
-Viruses
-Parasites
-Food Allergens


⩥ What does bacteria need to grow/multiply?. Answer: Nutrients,
moisture, comfortable temps


⩥ Leading cause of foodborne illnesses. Answer: Viruses


⩥ How viruses can affect safety of food. Answer: -multiply by invading
living cells
-person contaminates food, does not multiply on food

, ⩥ How parasites can affect safety of food. Answer: -cannot grow in
food, but can be transported in contaminated water or food


⩥ 8 major food allergens. Answer: 1. Milk
2. Eggs
3. Fish
4. Crustacean Shellfish
5. Tree Nuts
6. Peanuts
7. Wheat
8. Soybeans


⩥ Reportable diseases. Answer: -Norovirus
-Hepatitis A
-Shigella
-E. Coli (Shiga-toxin-producing)
-Salmonella Typhi
-non-typhoidal Salmonella


⩥ 4 Reportable Diseases that can be asymptomatic. Answer: -Norovirus
-Shigella
-E. Coli (Shiga-toxin-producing)